Low Carb Pizza Stuffed Peppers
Easy pizza stuffed peppers to jazz up any weeknight meal! In this healthy, low-carb stuffed pepper recipe, green or red pepper halves are stuffed with cheesy, seasoned ground beef and topped with classic pizza sauce, shredded cheese, pepperoni slices, and other favorite toppings. Quick, simple, and delicious!
Servings: 6 servings
Ingredients
- 4 large red or green bell peppers halved and deseeded
- 1.5 lbs. ground beef or Italian sausage
- 1-2 cloves garlic minced
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 2 cups pizza sauce divided
- 1 1/2 cups shredded mozzarella cheese, divided or df cheese
- ½ cup grated parmesan cheese or df cheese
- 1/2 cup mini pepperonis
- 1/2 cup diced onions
- Salt and pepper to taste
- Fresh Basil for garnish
Instructions
- Prepare Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish and bake the peppers unstuffed for 10 minutes.
- OPTIONAL STEP: If you want to cook the peppers quicker, do this step instead of baking the unstuffed peppers in the oven first. Fill a large pot with water and bring it to a boil over high heat. Place the peppers in the boiling water and let them cook for 3-4 minutes, or until slightly softening. Use tongs to remove the peppers from the boiling water and place them on a plate lined with paper towels to drain any excess water. Add to a baking dish upright.
- Brown Ground Beef: Heat a skillet over medium heat, along with a tbsp of olive oil. Add in the onions and garlic, and cook 2 minutes or until fragrant. Add the ground beef to the skillet and brown for about 8 minutes or until the meat is cooked through. Drain any excess fat.
- Make The Mixture: Once the ground beef is cooked, add 1 3/4 cup pizza sauce, 1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Stuff The Peppers: Spoon the mixture evenly into each bell pepper, pressing down gently to pack it in. Add additional pizza sauce on top of the beef mixture in each pepper. Sprinkle the remaining mozzarella cheese and add mini pepperonis on top of the cheese. Cover the baking dish with aluminum foil and bake in the oven for 25 minutes, or until the peppers are tender.
- Garnish & Serve: Once cooked, remove the foil and optionally broil the peppers for 1-2 minutes until the cheese is bubbly and golden brown. Garnish with fresh basil if desired.
Notes
Expert Tips
- Toppings: As with any regular pizza, let your favorite pizza toppings be your guide! Feel free to add mushrooms, black olives, pineapple, anchovies, red pepper flakes, and more!
- Filling: I used lean ground beef, but feel free to use any ground meat: ground turkey, mild or hot Italian sausage, ground chicken, and more!
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Use as an easy meal prep recipe for a quick lunch on the go or dinner for a busy weeknight. I recommend reheating in the air fryer or the oven, but the microwave also works.Nutrition
Calories: 361kcal | Carbohydrates: 13g | Protein: 31g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 819mg | Potassium: 878mg | Fiber: 4g | Sugar: 6g | Vitamin A: 899IU | Vitamin C: 95mg | Calcium: 169mg | Iron: 4mg